What is it about spring that lemon desserts seem to be a thing? Is it the color, the citrus flavor that makes us think spring? Not sure, but whatever it is I kinda like it! I came up with this recipe because I wanted lemon, but I wanted light and fluffly too. So I took a few of my favorite recipes and combined them into this easy dessert. This recipe can be doubled or even made into a smaller dessert by doing easy math. If you were going to make this a dessert for 2, making it in individual dishes would be really pretty. So, if you're in the market for a light, easy, lemony dessert, this might just be the one you're looking for.
Layered Lemon Dessert
Mix together and press into 8x8 dish
1 1/4 c. graham wafer crumbs
1/4 c. melted butter
Put into freezer for about 1/2 hour (makes spreading the next layer a lot easier!)
4 oz. cream cheese (softened)
1/2 c. icing sugar
Beat together until creamy and smooth
Spread over graham wafer layer
1 c. cool whip over cream cheese layer
1 1/2 c. lemon spread (I used E.D. Smith that I found at Savon Foods or you could use lemon curd too)
1 c. Cool Whip
Grate lemon peel and sprinkle over top.